Punch dough down. Remove dough to lightly floured surface; divide dough in half. Form each into 5-inch ball. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

With sharp knife, make 4 slashes (1/4-inch deep) in crisscross fashion on top of each loaf. Brush with egg white mixture. Bake at 400 degrees F for 35 minutes or until done; cover with foil halfway through baking time to prevent excess browning.

Remove loaves from baking sheet and let cool on wire rack.

Makes: 2 round loaves.

Source: DianasDesserts.com

Date: December 29, 2002

Reviews

Reviewer: sophieRating:

Reviewer: GeorgeRating:Review:I've been trying to make rye bread for a long time but the problem is that i can't find rye flour in the store! what can i do?